Vegan Lentil Burgers with Mushrooms, Spinach & Quinoa

These Vegan Lentil Burgers are jam packed with good for ya ingredients like lentils, mushrooms, quinoa and spinach. They’re so hearty and delicious, they’re sure to be on your regular burger rotation!

Food excites me.

There, I said it.

For some people, it’s the latest movie, a new book, vacay or whatever.

For Dawn? Food.

Sometimes I get so excited that hubby has to tell me to calm down.

And when I’m not talking about it, I’m dreaming about it. No lie.

Sometimes I even lay in bed at night pondering ideas to share with you guys.

The love is real, people. It’s real.

So, with that little confession outta the way—> enter vegan lentil mushroom burgers. These are so dang go-ooood! I promise, eat one of these (maybe two – I won’t judge) and you’ll never think the same way again about a veggie burger.

And don’t think you have to be a vegan or vegetarian to enjoy these! These easy veggie burgers are a delicious way to insert more plant based meals into your diet, perfect for ‘meatless Monday’ or a random Wednesday night alike.

Vegan Lentil Mushroom Burgers

What makes these vegan lentil burgers so great?

Loaded with fibre rich lentils

Mushrooms provide fibre and lots of vitamins, like vitamin B

Spinach is nutrient dense and has lots of vitamins as well, like vitamin c and k

Walnuts add a little good fat and texture

Quinoa is a complete protein

These babies are gluten free and dairy free

They pretty budget friendly

Great for meal prep and freeze well too

Most importantly, they taste REALLY good!

How to Make Lentil Burgers

Making lentil burgers is easy peasy! There’s just a little prep, but nothing complicated!

Cook shallot and garlic.

Cook mushrooms.

Next add spinach and then season. Let cool slightly.

To processor, add all ingredients, except cooked quinoa and blend.

Add cooked quinoa and blend just a little.

Form into patties and freeze for a bit.

Fry, garnish and enjoy!

How Do You Make Veggie Burgers Stick Together?

There’s a lot of moisture goin’ on here from the lentils to the mushrooms to the spinach, so there needs to be a binder of so sort to keep things together. To bind these lentil burgers, I used some ‘flax egg’, which is basically ground flax seed meal (aka ground flax seed) mixed with water. I also used gluten free oats.

Don’t have ground flax seed? Use a large egg (though, these burgers won’t be vegan). And if you happen to have regular oats on hand (not gluten free) you can totally use those. You do you!

How To Garnish These Lentil Burgers

Tips for Making these Lentil Mushroom Burgers

Ensure that the mushroom/spinach mixture has cooled a little before adding to processor.

Same goes for the quinoa.

Rather cook your own lentils than used canned? No prob! Just use an equivalent amount of dried lentils that have been cooked and proceed with the recipe.

Need a little more binder for these lentil burgers? Are they too wet? Add a little more oats.

For the cheese component here I used a vegan cheese, of course. My fave brand to date? Earth Island (not sponsored, just really enjoy). I actually use this cheese on non vegan sandwiches and burgers I love it that much. I didn’t melt it here (because I was too excited to shove it in my pie hole), but it does melt beautifully.

Instructions

Stir in mushrooms and cook 5 minutes or until mushrooms have released some of their moisture. Add spinach and cook 1-2 minutes or until spinach has wilted. Season with 1/4 tsp salt and 1/4 tsp pepper. Remove from pan.

Form into patties (about a standard sized ice-cream scoop and a half) and place on a wax paper lined baking sheet. Note: I like to get the quantity I need and roll around in my hands to form a ball and then press down to form patties. Freeze for 15 minutes.

In a non stick skillet spray with baking spray. Fry lentils burgers in batches, about 3 minutes per side. Garnish and enjoy!

Video

Notes

Quinoa typically triples its size when cooked. To get 1/2 cup of cooked quinoa, use roughly 3 tbsp of uncooked and use appropriate ratio of water per package instructions to cook. Always rinse quinoa before cooking.

Don't have ground flax seed? Use a large egg (though, these burgers won't be vegan).

Ensure that the mushroom/spinach mixture has cooled a little before adding to processor.

Same goes for the quinoa.

Rather cook your own lentils than used canned? No prob! Just use an equivalent amount of dried lentils that have been cooked and proceed with the recipe.

Need a little more binder for these lentil burgers? Are they too wet? Add a little more oats.

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Reader Interactions

Comments

Dawn, I get so excited thinking about food when I’m lying in bed at night – what to make, flavor combinations, how to photograph it. I have to listen to audio books at night in bed to make me stop thinking about food so I can sleep!

This lentil burger looks delicious! So much flavor. I think you’re officially now the lentil queen with all your fabulous lentil recipes! 🙂

I’m with you on the serious love of food! I’m now at the point where I prefer to spend hours grocery shopping than shopping for clothes. Never thought that would happen! And I totally lie awake at night dreaming up new recipes. So fun! Speaking of love of food, these burgers look fantastic. I definitely need to give them a try. They look so hearty and filling!

I have to be honest with you. When I want a burger, I want a meat burger. But now I’m thinking I want a lentil burger! These look really good! I love all the flavors and the fact that these are so darned healthy. I think you may have converted me to eating a vegan burger!

Food excites me too. Sometimes I decide to have a cooking/photographying-free weekend (All food bloggers need it once in a while), but then I get inspired (by reading a blog or watching a video on youtube…or even a good discount on a particular product which, of course, you cannot miss… And here we go again, I’m in the kitchen saying “Okay, next weekend you’ll have a break for sure, Ben!” 🙂 These burgers are super delicious and packed with flavour and texture. Love the addition of quinoa for its popping texture.

Oh my gosh, Dawn, these look SO good! We definitely share a love of food. I too stay awake a night thinking up ideas. 🙂 I’ve made quinoa burgers but never with mushrooms, and that addition must make them so hearty! Vegan or not, I would order up one of these any day!

Oh man, these are some amazing looking veggie burgers, Dawn! I love the trick about using oats to soak up the extra liquid. You know what? I’m pretty sure we’re related somewhere back in that family tree…food totally excites me! I love thinking about food. I love making food. I love eating food. Heck, we even plan our vacations around food! I normally lean towards traditional burgers, but I’m on board with these. They sound super flavorful, and they look delicious!!

Oh Dawn, we are cut from the same cloth my friend! I just professed my love of food to a friend the other day. I LOVE food. I’m also ALWAYS thinking about it. What to eat tomorrow, what recipe to put on the blog, what snacks I feel like eating. Love it. Anyway, I also love these burger bombs! I can’t wait to try this one out!

I love any type of veggie burger and these look particularly delicious! I especially love the use of lentils!! I don’t use those enough so this recipe has me inspired!! Awesome recipe, Dawn! Also – love that yummy sauce on the burgers! I always PILE my burgers with lots of condiments 🙂 Happy Wednesday!

This is why we’re friends! I totally lie in bed at night thinking about desserts to try! And if I’m not falling asleep thinking of cakes and cupcakes, I’m deciding about what to have for breakfast when I wake up :). I’m loving these burgers because lentils are one of my very favorite foods–in fact, I cheered a little when I saw your post on IG this morning, haha!

I also fall into the category of dreaming about food Dawn! I knew you were my kinda girl. These lentil burgers look delicious. I’m not a vegan, but I’d absolutely love these! Can’t wait to give them a go. Pinned!